I Love Boscanova!

Blueberry Pancakes with Banana and Maple Syrup

BEST Banana Cake!

Rachel and I baked this cake for our housemates birthday and it was divine. This is a very trusted recipe which my mum has had for years. Check out my earlier post for the details...enjoy!

Crunchie Yoghurt Ice Cream

This is an extremely simple way to make yoghurt ice cream. Just add 2 tsp of honey and a roughly chopped crunchie bar to 200g of yoghurt. Then place it in the freezer overnight and eat it whenever.

Roasted Sweet Potato Salad

 Roasted sweet potato goes with anything!

All you need to do is chop up a couple of sweet potatoes with their skins on and put them in the oven for 20 minutes (or until soft) at 200c.

For the yummy dressing:

1 crushed garlic clove
2 tbsp olive oil
1 tbsp balsamic vinegar
1/2 tsp sugar
1/2 honey, optional
1/2 tsp worcester sauce
1/2 tsp dijon mustard
salt and pepper

Serve the sweet potato with anything you want!

Most amazing curry I've ever made

I was so impressed with myself when I made this curry, as I just whacked a load of ingredients together and it worked perfectly. It actually tastes like a proper India take-away!

For the sauce you will need:

2 spring onions, chopped

1 tsp groundnut oil

1/2 tsp sesame oil

2 tsp vegetable oil

2 tsp mango chutney

1 tsp curry paste (I use Patak's Korma paste)

3 garlic cloves

1 thumb sized piece of ginger, grated

2 tsp lemon juice

2 tbsp peanut butter

1 tbsp tomato puree

1 tsp cinnamon

1 tsp curry powder

chilli flakes to taste
1 tsp ground ginger
4 whole coriander seeds
seeds of 2 cardamon pods
1 tsp coriander powder
1 tsp turmeric
1 handful of fresh coriander, stalks included
pepper
200g runny yoghurt

2 chicken breasts, cut into pieces
1 onion, sliced

Place all the ingredients for the sauce, except the yoghurt in a mixing bowl and grind up with a hand blender or food processor. Once it resembles a smooth paste, mix in the yoghurt to form a light yellow sauce. You can either marinade the chicken in the sauce in the fridge for a while, or cook it straight away with the onions. Fry the onions brielfy in a little oil before placing the chicken and sauce in a large frying pan. Cook for about 20 minutes, adding some water to make it more saucy.

Enjoy!

Home-made Beef Burgers and Chicken legs

 For the beef burgers:

1 lb beef mince
2 handfuls fresh parsley, chopped
1 onion, chopped
2 garlic cloves, crushed
2 tsp paprika
3 tsp worcester sauce
1 tsp chilli powder
1 egg, beaten
3 slices of bread for breadcrumbs
salt and pepper

1. Mix all the ingredients together in a large bowl, adding more breadcrumbs if too wet.
2. Divide them into burger shapes and wack them on the barbeque.

For the marinaded chicken legs:

16 chicken thighs
2 tbsp paprika
4 tsp dried rosemary
2 tsp mixed herbs
salt and pepper
enough white wine to layer the bottom of the dish

Rub and mix the spices onto the chicken and then dash the wine on top. Leave the chicken to marinade for an hour, turning the legs occasionally. The chicken is now ready to cook, either in the oven or on the barbeque.

Stewed Rhubarb with Ginger

This is a delicious way of cooking rhubarb without much hassle and organisation.

Recipe (serves 6)

10 rhubarb sticks
50g sugar
4 pieces of stem ginger/ or 6 pieces of crystalized ginger
juice of 2 oranges
100ml water

Firstly cut up the rhubarb into similarly sized chunks and put them in a pan with the sugar, orange juice and water. Cook on a high heat until they begin to soften. Then add the ginger. Keep stirring until the rhubarb is cooked to perfection, add some more sugar if needed.

Prawn, Courgette and Green Pepper Curry

Sadly I don't have a photograph for this recipe. I made it for my friends mum and couldn't whip my phone out at the dinner table...plus, it was too irresistible for a photograph.

You will need (serves 4):

800g uncooked king prawns (or any prawns)
400g tin of good quality coconut milk
1 green pepper, chopped into pieces
2 courgettes, sliced
2 onions, finely chopped
2 garlic cloves, finely chopped
4cm piece of ginger, finely chopped
1 lemongrass stalk, thinly sliced
2 tbsp korma paste
1/2 green chilli
a packet of fresh coriander, finely chopped
1 tsp curry powder
1/2 tsp paprika
3 crushed kaffir lime leaves

Firstly, fry the onions, garlic and ginger in a little vegetable oil for a few minutes, then add the courgettes and pepper. Cook the vegetables for about 4 minutes, then pour in the coconut milk and all the other ingredients apart from the prawns. Cook the dish for roughly 15 minutes, and add the prawns when you are nearly ready to serve. They should take a few minutes to go pink. Serve with boiled rice, and garnish with fresh coriander.